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CUT the tomatoes in quarters and transfer them to the blender or food processor. ADD a tablespoon of powdered sugar, the fresh basil leaves and the vodka. BLEND until smooth and season with pepper, salt and a few drops of tabasco.
PRESS the mixture through a fine sieve, this goes best with a large spoon or a ladle. Have another taste if the mixture needs any more flavouring.
PLACE the tomato sorbet mixture into your ice cream maker. In about 30 minutes, the sorbet will be frozen enough. The time will depend on the ice cream maker, we've used a magimix la turbine a glace.
SCOOP the sorbet into an airtight container and transfer it to the freezer. It can be used for up to 3 weeks. Tomato sorbet can be great as a starter or use as an addition to a starter.
For example with some lettuce, balsamic vinegar and cucumber. Enjoy your tomato sorbet!